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Green-Seeded Matcha Bliss Balls

Tiziano Broccardo

Based in Italy




1 cup almond flour 1⁄4 cup almond flakes 1 heaping tbsp poppy seeds 1 heaping tbsp sunflower seeds 1 heaping tbsp hemp seeds 1 heaping tbsp pumpkin seeds 1⁄4 cup cashew butter 2 tsp ceremonial matcha 1⁄4 cup tapioca syrup (or 2 tbsp rice syrup

+ 1 tbsp maple syrup)*

The consistency of tapioca and rice syrup is the same, but the tapioca is sweeter. A bit of maple should compensate.


  • In a bowl, add seeds, almonds, flour and matcha. Stir all the ingredients.

  • Now add the sweetener and cashew butter. Start to work with a circular movement to incorporate all the ingredients in a ball (you will probably need to use your hands at the end).

  • When the dough is formed, cover it and let it rest for 30 minutes.

  • After 30 min, start rolling the dough into little balls (usually I use 25-30 g for each ball).

  • When you finish rolling the balls, you can decide to leave them or roll them in matcha powder or coconut if you prefer.

  • Store them in the fridge and enjoy when you want!

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